Chicken Cordon Bleu Recipe : Tyler Florence : Food Network http://www.foodnetwork.com/recipes/tyler-florence/chicken-cordon-bl...

Prep: 20 min
Cook: 25 min

Chicken Cordon Bleu

4 chicken breasts skinless and boneless

4 thin slices prosciutto di Parma
1/2 pound Gruyere, grated
1/4 cup all-purpose flour
Kosher salt and freshly ground black pepper
1 cup panko bread crumbs
4 sprigs fresh thyme, leaves only
1 clove garlic, peeled and finely minced
2 tablespoons unsalted butter, melted
2 eggs
Extra-virgin olive oil

Preheat oven to 350 degrees F.

Lay the chicken breast between 2 pieces of plastic wrap. Using the flat side
of a meat mallet, gently pound the chicken to 1/4-inch thickness. Remove the
top sheet of plastic and lay 1 slice of prosciutto neatly over the top to cover
the breast and sprinkle a quarter of the cheese over the prosciutto. Tuck in
the sides of the breast and roll up tight like a jellyroll inside the plastic wrap.
Squeeze the log gently to seal and twist both ends tight to form a nice log.
Repeat with remaining chicken.

Season the flour with salt and pepper. Mix the bread crumbs with thyme,
garlic and kosher salt, pepper, and melted butter. The butter will help the

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Chicken Cordon Bleu Recipe : Tyler Florence : Food Network http://www.foodnetwork.com/recipes/tyler-florence/chicken-cordon-bl...

crust brown. Beat together the eggs and season so the flour, the eggs and
the crumbs are all seasoned.

Remove the plastic wrap. Lightly dust the chicken with flour, dip in the egg
mixture and gently coat in the bread crumbs. Lightly coat a baking pan with
olive oil and carefully transfer the roulades onto it. Bake for 20 to 25 minutes
until browned and cooked through.

Cut into pinwheels and serve on top of Brussels Sprout Hash with Chicken
Jus and Cranberry Chutney, if desired.

Recipe courtesy of Tyler Florence, 2008

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